STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
GRAPEFRUIT CHICKEN
This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey.
Provided by Carmen Schmitz-Ziebell
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
- Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 5.1 g, Cholesterol 96.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 5.1 g, Sodium 169.6 mg, Sugar 3.7 g
CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY
Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.
Provided by Robin Broadfoot
Categories Dinner
Time 32m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
- In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
- Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
- Return the chicken and vegetables to the saucy pan, stir until heated through.
- Serve with hot rice or noodles.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
CHICKEN AND FRESH GRAPEFRUIT STIR-FRY
Make and share this Chicken and Fresh Grapefruit Stir-Fry recipe from Food.com.
Provided by TANBUG1998
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and section GRAPEFRUIT over bowl; reserve juice.
- Drain PINEAPPLE well; reserving juice.
- Combine juices and add enough water to equal 1 cup of liquid.
- Combine with CORNSTARCH and SOY SAUCE.
- Rinse CHICKEN BREASTS and pat dry; remove any excess fat.
- Cut across grain into thin strips.
- In large non-stick skillet, sprayed with no stick cooking spray, stir-fry CHICKEN with GARLIC in OIL over medium heat for 5 minutes, or until lightly brown.
- Add SNOW PEAS and cornstarch mixture; cook, stirring until thickened.
- Add grapefruit, pineapple and green onions; heat.
GRAPEFRUIT CHICKEN
A ridiculously easy dish! If you want to complicate things a bit more you can brine the bird afore hand.
Provided by BothFex
Categories Chicken
Time 1h40m
Yield 1 bird
Number Of Ingredients 6
Steps:
- Preheat oven to 350*.
- Remove neck and the rest of the organ"prize package" from the inside of the bird.
- Discard or save for a later use (like stock).
- Rinse bird.
- Pat dry.
- Rub olive oil all over bird.
- Salt and pepper to taste.
- Place onion slices in a roasting pan and place bird on slices.
- Cut grapefruit in half.
- Squeeze one half over bird.
- Place used half of grapefruit in the cavity of the bird and tie legs together.
- You can also fold the bird's wings back at this point if you want to.
- Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
- While bird is cooking use the other half of the grapefruit to"baste" the chicken.
- If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
- When finished cooking.
- Let it sit and rest for five minutes.
- Then carve away!
Nutrition Facts : Calories 791.5, Fat 47.5, SaturatedFat 13.2, Cholesterol 339.4, Sodium 209.4, Carbohydrate 29.6, Fiber 1.9, Sugar 4.7, Protein 60.3
PORK GRAPEFRUIT STIR-FRY
For a refreshing change of pace, try this easy sweet-and-sour stir-fry. - Edie DeSpain, Logan, Utah.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat until crisp-tender, 3-4 minutes. Remove and keep warm. Add half of the pork; stir-fry until no longer pink, about 4 minutes. Remove and keep warm. Repeat with remaining pork. , Add sauce to skillet; bring to a boil. Cook and stir until thickened, about 2 minutes. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 364mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
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